Crites Family Stuff

Ingredients for 8 servings

• 12 slices bread, cut into cubes (French bread works great)
• 8 oz cream cheese, cut into cubes
• 1 cup blueberries (fresh or frozen)
• 12 eggs
• .33 cup maple syrup
• 2 cups milk (or 1 cup milk and 1 cup cream)

Syrup:

• 1 cup sugar
• 1 cup water
• 2 tbsp cornstarch
• 1 cup blueberries (fresh or frozen)
• 1 tbsp butter

Steps

1. Arrange 1/2 of the bread cubes in a greased 9x13" pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes. Top with the remaining bread cubes.
3. Mix together eggs, milk and maple syrup.
4. Pour over the bread cubes and cover the pan with foil. Chill in the refrigerator overnight.
5. Bake covered with foil at 350 for 30 minutes. Remove foil and bake for another 30 minutes until fluffy and golden. Top with sauce.

To make syrup:

1. Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir till melted. Serve.

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Ingredients for 10 servings

• 3 eggs, separated
• Chopped raw pecans

Blend in Blender:

• 1.5 cups buttermilk
• .25 cup oil
• 3 egg yolks
• .25 cup grated carrots or carrot pulp
• 2 tbsp pineapple
• 2 tbsp coconut

Dry Ingredients:

• 1.5 cups flour mixture (see below)
• 1 tbsp baking powder
• .5 tsp soda
• .5 tsp salt
• 1 tsp cinnamon
• .25 tsp nutmeg
• .125 tsp cloves

Steps

1. Blend the ingredients listed in the blender. Combine dry ingredients into a mixing bowl and pour the contents of the blender into the bowl. Mix together.
2. Beat the 3 egg whites to soft peaks (do not over beat-should slide out of the bowl instead of stiff peaks) and fold them into the mixture.
3. Pour batter onto hot, greased waffle iron and sprinkle with raw chopped pecans. Bake according to waffle iron instructions.

FLOUR MIXTURE

1. If you have a flour mill, grind 1 cup of white or red wheat with 1/2 cup nine-grain cereal. Then measure out 1 1/2 cups of this mix for the recipe. (The left over flour mixture will store best in a ziplock bag in the freezer.) If your don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup rolled 9-grain mix (can be purchased at a health food store).

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Ingredients for 15 servings

Sponge:

• 1 tsp instant yeast
• 4 cups flour
• 2.5 cups water, room temperature

Dough:

• 1 tsp yeast
• 3.75 cups flour, divided
• 2.75 tsp salt
• 1 tbsp cinnamon
• 5 tbsp sugar
• 1.5 cups raisins, rinsed in warm water
• 1 tbsp honey or brown sugar

Steps

1. Combine ingredients to make the sponge, yeast, flour, and water. Whisk together only until it forms a smooth, sticky batter. Cover with plastic and leave at room temperature for 2 hours or until mixtures becomes foamy and bubbly and has nearly doubled in size.
2. Add to this mixture the dough ingredients, yeast, 3 cups flour, salt, cinnamon, sugar, and honey. Mix on low with dough hook until it forms a ball. Gradually add the remaining 3/4 cup flour to stiffen the dough.
3. Transfer dough to counter and knead 10 minutes. Add raisins during the final 2 minutes of kneading. This is a firm but pliable dough. Divide into 12 pieces. Roll into flattened circles. Cover the rolls with a damp towel and allow to rest for 20 minutes.
4. Line 2 baking sheets with parchment and mist with spray oil. Poke a hole into each ball of dough and gently rotate your thumb around the inside to widen the hole to approximately 2 1/2 inches in diameter, stretching the dough as evenly as possible. Place 2 inches apart on the parchment paper. Mist bagels very lightly with spray oil and cover with plastic wrap. Let stand at room temperature for 20 minutes.
5. Fill a small bowl with tepid water. Place a bagel in the water. If it floats to the top within 10 seconds they are ready to be placed in refrigerator. Pat dry the test bagel and replace the plastic wrap and put bagels in the refrigerator for 8 hours or up to 2 days. If the test bagel doesn't float, check every 10 minutes until they do.
6. Next day: Preheat oven to 500F. In a large, wide pot, bring to a boil water and add 1 tbsp baking soda. Remove bagels from refrigerator and gently drop into the boiling water. They should rise to the top within 10 seconds. Flip the bagel after 1 minute. While bagels are boiling, sprinkle parchment paper with cornmeal. Replace boiled bagels to parchment and bake for 5 minutes, rotate pans and then continue baking for 5 more minutes at a reduced heat of 450F. Remove pans from oven and allow bagels to cool on racks for 15 minutes before serving.

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Ingredients for 24 servings

• 1 cup milk
• .33 cup shortening
• .5 cup sugar
• .5 cup light corn syrup
• 1 tbsp yeast
• .33 cup water
• 1 tsp salt
• .5 cup mashed potatoes
• .33 cup potato water
• 6 cups flour
• 1 egg

Glaze:

• 4 cups powdered sugar
• .75 cups hot water
• Pinch of salt
• 1 tsp vanilla

Steps

1. Scald milk then add shortening, sugar, syrup and salt. When cool, add yeast dissolved in water.
2. Add beaten eggs and potatoes and potato water. Beat in flour a little at a time. Let rise.
3. Knead down. Let rise again and roll out to 1/2" thick and cut into doughnuts.
4. Place on lightly floured pan and let rise again then deep fry in hot oil.
5. Glaze while hot. (Could also roll in cinnamon sugar or orange glaze).

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Description

This is a twist on regular French toast and a new favorite at our house.

Ingredients for 12 servings

• 2 tbsp oil
• 1 cup flour
• 1 cup milk
• 2 eggs
• 1 tsp baking powder
• .5 tsp salt
• 1 tsp sugar
• .75 tsp ground cinnamon
• .5 tsp vanilla extract
• .5 tsp maple flavoring
• 12 slices Texas toast bread

Steps

1. Heat a skillet over medium-high heat and brush on oil to coat the entire skillet. Whisk together all dry ingredients. In a separate bowl, mix together milk, eggs, and flavorings. Combine the wet and dry ingredients, stir until combined.
2. Pour batter into an 8 x 8 square baking dish and dip single pieces of bread into the batter, flipping to coat both sides. This batter only coats the bread and will not soak into the bread like regular French toast. Place immediately on the hot skillet. Flip when golden brown and brown the other side. Mix batter in between batches of dipping bread so the flour doesn't settle to the bottom of the dish.

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Description

These taste just like peach cobbler!

Ingredients for 12 servings

• 1.5 cups flour
• .5 cup brown sugar
• .5 cup sugar
• .75 tsp salt
• .5 tsp baking soda
• .125 tsp nutmeg
• .125 tsp cinnamon
• 1 tsp vanilla
• 2 eggs
• .5 cup oil
• 1 (15 oz) can sliced peaches, drained well and chopped

Topping:

• .25 tbsp cinnamon
• .75 tbsp sugar

Steps

1. Mix dry ingredients. Add remaining ingredients except peaches. Stir until blended (may appear thick). Fold in peaches. Fill 12 muffin liners 3/4 full. Sprinkle muffin tops lightly with topping. Bake at 350F for 25-27 minutes or until toothpick inserted comes out clean. Let cool for 10 minutes before removing from pan.

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Ingredients for 4 servings

• 1.5 cups flour
• .5 cup wheat flour
• 1.5 tsp baking powder
• .5 tsp baking soda
• .5 tsp salt
• 1.75 cup buttermilk
• 2 tbsp melted butter
• 1 egg
• 1 tbsp honey
• .5 tsp vanilla
• .5 cup mashed bananas

Sauce (best if doubled):

• 2 cups diced strawberries
• .33 cup orange juice
• 1 tbsp cornstarch
• .5 cup sugar

Steps

1. Pancakes- Whisk all wet ingredients together, then add all dry ingredients. Stir until moistened. Fold in bananas and then cook.
2. Sauce- Combine all together in a sauce pan. Cook until thickened and strawberries are soft (6-7 minutes). This can be refrigerated up to a week.

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Ingredients for 24 servings

• .5 cup oil
• 1 cup brown sugar
• 1 cup applesauce
• 1 tsp baking soda
• 1.5 cups whole wheat flour
• 1 tsp cinnamon

Steps

1. Combine all ingredients. Fill muffin liners 3/4 full. Bake at 350F for 18-20 minutes.

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Ingredients for 24 servings

• 2 cups flour
• 1 tbsp baking powder
• .5 tsp salt
• .5 tsp cinnamon
• .25 tsp nutmeg
• 2 eggs
• 1 cup buttermilk
• .75 cup sugar
• .5 cup oil (I use 1/2 cup oil and 1/2 cup applesauce)
• 1.5 tsp vanilla
• 1.75 cups frozen blueberries

Steps

1. Preheat oven to 400F. In large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In small bowl, combine eggs, buttermilk, suger, vanilla, and oil (and applesauce if using). Add the egg mixture to the flour mixture and mix until moistened. Do not over mix. Fold in blueberries. Pour into muffin tins and sprinkle liberally with sugar. Bake for 15-20 minutes or until toothpick comes out clean.

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Ingredients for 12 servings

• 1.75 cup flour
• 2.75 cup baking powder
• .75 tsp salt
• .5 cup sugar
• 2 tsp orange or lemon zest
• 1 egg
• .75 cup buttermilk
• .33 cup oil
• 1 cup fresh or frozen blueberries
• 1 tbsp flour
• 1 tbsp sugar

Streusel Topping:

• .25 cup sugar
• 2.5 tbsp flour
• .5 tsp cinnamon
• 1.5 tbsp butter

Steps

1. Preheat oven to 400F. In a large bowl, combine 2 3/4 cups flour, baking powder, salt, 1/2 cup sugar and citrus zest. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring until moistened.
2. In a small bowl, combine the remaining flour and sugar and toss with berries. Gently fold into batter. Spoon into lined muffin tins, 2/3 full.
3. Make streusel topping: Combine the sugar, flour, and cinnamon. Cut in butter with a pastry cutter. Sprinkle over batter and bake for 18 minutes or until tops are golden and a toothpick comes out clean. Remove from oven and cool in pan for 5 minutes before transferring to a cooling rack.

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